A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. See our registration policies here and our rules for in-person events here.
A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. See our registration policies here and our rules for in-person events here.
A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. See our registration policies here and our rules for in-person events here.
Originally scheduled for Wed Feb 16, this class will now take place on Wed Mar 2.
A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. See our registration policies here and our rules for in-person events here.
All purpose or 00? Eggs or water? And what is semolina, anyway?
A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. See our registration policies here and our rules for in-person events here.
All purpose or 00? Eggs or water? And what is semolina, anyway?
A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. See our registration policies here and our rules for in-person events here.
A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. See our registration policies here and our rules for in-person events here.
A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. See our registration policies here and our rules for in-person events here.
The Bordeaux region of France is known for their fine wine, but what about the food?
This is a live, interactive, hands-on cooking class held online via Zoom. See our registration policies here.
What better way to get playful with your sweetie in the kitchen than with some delicious dumplings! We'll be focusing on Eastern European Pierogi in this class, making a classic savory potato and cheese pierogi served with caramelized onions and dill and a sultry sour cherry pierogi served with cream fraiche and basil!
